Thank you all for your input !
This is a devastating mistake, a good friend of mine trusted in me with 25 pounds of elk meat for me to make him some summer sausage.
We were going to split the batch. Any recommendations on what to do with this meat?

Jonathon
Hurts more because I did it for a friend.
Thanks for your input.

Thank you everyone!

Thank you all for your input !
This is a devastating mistake, a good friend of mine trusted in me with 25 pounds of elk meat for me to make him some summer sausage.
We were going to split the batch. Any recommendations on what to do with this meat?

Trying to figure out what went wrong, I’ve made venison and elk summer sausage in the past, never with an issue (100+ pounds). The end result was a fall apart summer sausage, that didn’t hold liquid, water running out of the casings. The only thing I know that I did different, and wrong, was i added citric acid. I search for encapsulated citric acid on Amazon, received the packaged used 20 mg in 15 pounds of meat. The wrong part was the citrus acid I received was not encapsulated.
Was 20 mg enough to stop the emulsification?